A bagel, also historically spelled beigel, is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening. Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture.
INSTRUCTIONS
Sift the flour and salt together into a bowl and stir in the yeast. Make a well in the center, pour in the egg and the lukewarm water and mix to a dough. Turn out onto a lightly floured surface and knead well for about 10 minutes, until smooth.
Brush a bowl with oil. Shape the dough into a ball, place it in the bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, until the dough has doubled in volume.
Brush two baking trays with oil and dust a tray with flour. Turn out the dough onto a lightly floured surface and knock back with your fist . Knead for 2 minutes, then divide into ten pieces. Shape each piece into a ball and leave to rest for 5 minutes. Gently flatten each ball with a lightly floured hand and make a hole in the center with the handle of a wooden spoon. Put the bagels on the floured tray, cover with a damp tea towel and leave to rise in a warm place for 20 minutes.
Meanwhile, preheat the oven to 220’C /425’F / Gas Mark 7 and bring a large saucepan of water to the boil. Reduce the heat until the water is barely simmering, then add two bagels. Poach for 1 minute, then turn over and poach for a further 30 seconds. Remove the slotted spoon and drain onto a tea towel. Poach the remaining bagels in the same way.
Transfer the bagels to the prepared baking trays. Beat the egg white with the water in a bowl and brush it over the bagels. Sprinkle with the caraway seeds and bake in the preheated oven for 25 – 30 minutes, until golden bowl.
INGREDIENTS
- 350 g / 12 oz Strong white flour, plus extra for dusting
- 2 tsp Salt
- 7 g / 1/4 oz Easy-blend dried yeast
- 1 tbsp Lightly beaten egg
- 200 ml / 7 fl oz Lukewarm water
- Vegetable oil, for dusting
- 1 Egg white
- 1 tsp Water
- 2 tbsp Caraway seed
Making & Baking 